Craving a versatile dish that can be enjoyed as a refreshing salad or transformed into a flavorful wrap? This Sesame Chicken Cabbage Salad is packed with crisp shredded cabbage, colourful julienned vegetables, and succulent sesame-marinated chicken, and it is a delightful explosion of taste and texture. The beauty of this recipe lies in its flexibility. Serve it piled high on a platter for a satisfying salad, or stuff it into rice paper wrappers and create delicious, healthy rolls perfect for lunch or a light dinner.
DIABETIC-FRIENDLY ASPECTS
Lean protein sources like chicken breast help maintain stable blood sugar levels..
Non-starchy vegetables like cabbage, carrots, and peppers add fibre, antioxidants and essential nutrients and will help in stabilizing your blood sugar.
Use of vinegar can help in reducing a little blood sugar spikes
However, use agave syrup sparingly to control the sweetness of the marinade and dressing without making your blood sugar spike
THYROID-FRIENDLY ASPECTS
Lean protein sources like chicken breast, which provides essential amino acids necessary for thyroid hormone synthesis.
Ginger with its antioxidants and anti-inflammatory properties will contribute to thyroid health.
Macronutrient Composition (per serving):
Total Fat: Approximately 52 grams
Total Protein: Approximately 37 grams
Total Carbohydrates: Approximately 27 grams
Total Calories: Approximately 500 calories
Ingredients and Health Benefits of Sesame Chicken Cabbage Salad
Chicken:
Chicken Breast: Lean protein source that provides a tender and mild base, absorbing the marinade flavours well.
Dark and Light Soy Sauce: Ligh soy sauce adds depth and a salty umami flavour, while the dark soy sauce imparts a richer colour.
Rice Vinegar: Introduces acidity, balancing the sweetness and richness of other ingredients.
Agave Syrup or Brown Sugar: Provides sweetness, balancing the savoury and acidic components.
Minced Garlic and Chopped Ginger: These aromatic ingredients add a punch of flavour, enhancing the overall taste profile.
Chilli Flakes: Add a hint of heat, complementing the sweet and savoury elements.
Sesame Seeds and Sesame Oil: Contribute a nutty flavour and aroma, integral to the dish’s character.
Salt and Pepper: Season the chicken, enhancing its natural flavours.
Salad:
Cabbages: Offer a crunchy texture and a slightly sweet, peppery flavour, serving as a nutritious base.
Carrots and Red Pepper: Add sweetness, colour, and a crisp texture.
Coriander and Green Onions: Introduce fresh, herbaceous notes.
Roasted Cashews: Provide a crunchy texture and rich, buttery flavour.
White Miso Dressing:
Combine miso paste, agave syrup, olive oil, lemon juice, ginger, sesame oil, and rice vinegar for a rich, umami, and slightly tangy dressing that complements the salad’s flavours.
Preparation Tips for Sesame Chicken Cabbage Salad
- Marinate Chicken: For deeper flavour, marinate the chicken overnight.
- Grill Tips: Ensure the grill pan is hot before adding the chicken to achieve a good sear.
- Resting the Chicken: Let the chicken rest after cooking to retain its juices.
Serving Tips for Sesame Chicken Cabbage Salad
- As a Salad: Toss the ingredients with the dressing just before serving to keep the vegetables crisp.
- As a Roll: If using as a filling for rice paper rolls, keep the ingredients more contained and less dressed to avoid sogginess.
storage tips
Refrigerating: Store the salad and chicken separately in airtight containers in the refrigerator for up to 3 days.
Dressing: Keep the dressing in a separate container to prevent the salad from becoming soggy if storing.
Revitalising Leftovers: If the salad becomes a bit wilted, a quick toss with a little fresh lemon juice or vinegar can help perk it up before serving.
Sesame Chicken Cabbage Salad
Ingredients
Chicken
- 500 g boneless, skinless chicken breast
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 3 tbsp agave syrup or brown sugar
- 2 tsp garlic, minced
- 1 tsp ginger, finely chopped
- ½ tsp chilli flakes
- 1 tsp sesame seeds
- 2 tbsp sesame oil
- cracker pepper, to taste
- ½ tsp salt
Salad
- ¼ head white cabbage, finely shredded
- ¼ head purple cabbage, finely shredded
- 1 large carrots, finely julienned or shredded
- 1 red pepper, finely julienned
- 1 bunch coriander, roughly chopped
- 2 stems green onions, chopped
- 1 cup roasted cashew
Dressing
- 3 tbsp white miso paste
- 2 tbsp agave syrup
- ⅓ cup olive oil
- 1 lemon, juiced
- ½ tsp ginger, grated
- 2 tsp sesame oil
- ⅓ cup rice vinegar
- salt and pepper, to taste
Garnish
- sesame seeds
- almond flakes, toasted
- fresh coriander leaves
- sumac
Instructions
- In a large bowl, combine soy sauce, rice vinegar, agave syrup (or brown sugar), minced garlic, finely chopped ginger, sesame oil, sesame seeds, chilli flakes, cracked pepper, and salt. Add the chicken, ensuring it is fully coated. Cover and refrigerate for a minimum of 30 minutes or, ideally, overnight.
- To grill, preheat a cast iron grill pan until it is hot. Add a drizzle of vegetable oil and grill the chicken for about 6-8 minutes per side, depending on the size of your chicken breast. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This will guarantee that the chicken is cooked thoroughly without overcooking.
- Once the chicken is cooked through, transfer it to a cutting board and let it rest for 5-7 minutes before slicing it into pieces.
- In a cup or jar, whisk together the white miso paste, honey, olive oil, lemon juice, grated ginger, sesame oil, rice vinegar, and season with salt and pepper to create the dressing.
- To assemble the salad, combine the shredded green and purple cabbage, julienned carrots, red pepper, coriander, green onions, edamame, and roasted cashews in a large bowl. Pour the dressing over the salad and toss until everything is well coated.
- Serve the salad on a large platter, placing the sliced chicken on top. Garnish with sesame seeds, toasted almond flakes, and fresh coriander leaves.
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